Bruschetta with White Beans, Tomatoes and Olives Reviews

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users rating4/4

This is a great recipe. I am one of those who likes to make a recipe my own, so I added or changed a few things but felt I stayed mostly true to the essence of this recipe. Like many others, I used a can of drained/rinsed cannellini beans. Given the time and effort savings, as well as the other flavors in the mixture, I don't think the from-scratch beans are missed; canned worked just fine. I cut the olive oil to 3 tbsp and added 1 tbsp good quality balsamic vinegar. I used a combination of fresh basil and oregano, and rather than goat cheese (which I'm sure is delicious) I used a mixture of grated (large grate) parmigiano reggiano and asiago cheeses. Finally, I had a small shallot so I very finely minced that and added it in. Taking the time to get a really fine mince on the shallot and garlic, as well as a nice small dice on the tomatoes is important, in my opinion. I added a small bit of salt and pepper to the mixture. Rather than small slices I tend to grill a baguette and then cut the opened halves into bigger pieces, but that's just a preference. This topping is excellent and the beans give it a heartier bite and feel. Delicious!

I use less liquid and make this recipe as a salad whenever friends give me tomatoes from their garden. I also add more olives and use canned white beans. Sometimes I add the cheese and sometimes I leave it out. I will make this as a vegan alternative at my next family gathering.

Good stuff, took advice from
everyone and used canned great
northern. Mashed them a little bit
and added ingredients. Used a
little less olive oil as well since
had it on broiled bread. Used
sesame french bread and subsituted
feta very good, am going to use it
for my next cocktail party as a good
vegetarian option.

I used canned Great Northern Beans also. I didn't have fresh basil, so I cut down slightly on the garlic and olive oil and used 3 Tablespoons of frozen pesto. I served this with other appetizers at a cocktail party and it was totally gone.

UPDATE: I'm snowed in and made this with a bunch of ingredients I had on hand: canned tomatoes, minced garlic from a jar, canned Great Northern beans, and frozen chopped basil. All of the substitutions worked except the canned tomatoes. Of course, for guests I'd only use fresh ingredients.

This was delicious, and I will definitely be serving it to guests in the future. Like other reviewers, I used canned (Great Northern) beans and can't imagine that the dried beans are worth the extra work. I sliced the bread to about 1/2 inch. I used a very mild goat cheese and will try it with a slightly tangier version next time. Next time I will also try it with less olive oil (so it's less calories). Yum!

This is fabulous! Following other reveiwers' suggestions, I use a can of cannellini beans instead of fussing with the dried ones. I also lightly mas about a third of the beans and leave the others whole -- it helps everything hold together. I have served this at several dinner parties, and people practically lick the bowl clean :) I serve it with each component separately, instead of assembling them. Much easier, and it lets guests build it the way the like it. Not everyone likes goat cheese.